"Evan Funke's hand-rolled tagliatelle al ragu is the best pasta in Los Angeles, USD46 a plate on Abbot Kinney. Book it for a first date."
Behind glass in the middle of the dining room, a sfoglina rolls pasta by hand all night. That laboratorio is the first thing you see at Felix, and it tells you what Evan Funke cares about. He opened the Venice trattoria on Abbot Kinney in 2017 with Janet Zuccarini, and Eater LA named it Restaurant of the Year that same season. Nine years on it is still the best plate of pasta in the city.
Funke trained in Bologna and built his name on the rule he prints on his merch: no machines. At Felix the headline is the tagliatelle al ragu "vecchia scuola" at USD46, the meat hand-chopped rather than ground, finished with Parmigiano Reggiano. Around it runs a daily-changing sheet built on the farmers market: the sfincione, a pillowy Sicilian focaccia at USD13, and the tonnarelli cacio e pepe at USD26 that he makes with nothing but pecorino romano and black pepper. Secondi reach the bavetta skirt steak at USD63.
The pasta is the reason to come, and the reason it is the gateway dish on our case for Italian cooking outside Italy. A two-time James Beard nominee, Funke is in the Michelin Guide and remains the most disciplined pasta cook in the city. Set Felix against the field on the best Italian restaurants in Los Angeles and the wider best Italian restaurants worldwide, then browse more restaurants in Los Angeles.
Felix runs warm and loud. The room is narrow and full most nights, tables close together, the open laboratorio and the wood-fire oven throwing light and noise into a space that hums and tips toward loud after eight. Lighting is low and flattering. Seating is a mix of tight two-tops and a few banquettes; the bar takes walk-ins. Dress is smart-casual Venice, which means good denim sits next to a date in heels. Energy, not hush.
Book Felix for a first date because the room does the work: it is buzzy enough to cover any lull, lit warmly enough to flatter, and the shared-plates rhythm of antipasti and a couple of pastas keeps the table busy and the cheque easy to read. Start with the sfincione and the cacio e pepe, split the tagliatelle, and let the open pasta lab give you something to point at when conversation needs a beat. Book a 7pm two-top on Resy a week out.
Not for a quiet conversation or a hushed proposal. The room runs loud and tightly packed after eight, tables are close, and the kitchen is built for energy rather than lingering privacy.
Is Felix Trattoria worth it?
Yes, for the pasta. Felix is where Evan Funke hand-rolls the best tagliatelle al ragu in Los Angeles, and the daily market sheet of regional Italian dishes backs it up. Pastas run USD26 to USD46, so a full dinner with antipasti and wine adds up, but the cooking justifies it. Go for the pasta and the sfincione; the secondi are good but not the point.
How hard is it to book Felix Trattoria?
Moderately hard. Felix takes reservations on Resy and prime weekend slots open about a month out and go quickly. Weeknights are easier and you can often find a two-top a few days ahead. The bar and counter seats are held for walk-ins, so arriving early on a weekday is a reliable backup if the dining room is full. It opens at 5pm nightly.
What is the dress code at Felix Trattoria?
Smart-casual. There is no formal dress code on Abbot Kinney, and you will see good denim and sneakers next to a date dressed up. Aim for the polished end of casual and you will fit the room. This is a lively Venice trattoria rather than a jacket-required dining room, so comfort wins as long as it looks considered.
What should I order at Felix Trattoria?
Start with the sfincione, the Sicilian focaccia, then the tagliatelle al ragu, the dish Evan Funke is known for. Add the tonnarelli cacio e pepe and, if you want a second, the orecchiette with sausage and broccoli rabe. The menu changes daily with the market, so ask which pasta the laboratorio rolled that afternoon before you commit.
Loud in the best way. We split the sfincione, the cacio e pepe and the tagliatelle and never hit an awkward silence because there was always a plate to talk about. The pasta lab in the middle is a real conversation starter. Got a 7pm Tuesday on Resy four days out.
The ragu is as good as everyone says, hand-cut meat and all. Only knock is the noise; we wanted a quieter night and the room was packed by 8:15. Sit early if you want to actually hear each other.
Reserve on Resy via felixla.com. Open 5pm nightly; book weekend tables about a month ahead, weeknights a few days out.
Affiliate disclosure: RestaurantsForKings may earn a commission from reservation links at no cost to you. Our scores and verdict are editorial and never paid for.